Nicole's Stuffed Venison Backstrap Recipe

Ingredients

Balsamic vinaigrette dressing

Cavender's Greek seasoning (can find at Walmart in spice aisle in a yellow bottle)

1- 80z block of cream cheese

1/3 cup diced green bell pepper

1/3 cup diced onion

(feel free to use what ever color pepper or onion you'd like or even substitute with mushrooms!)

1/2 tsp garlic powder

1/2 tsp rosemary

Bacon - as many pieces as needed to complete desired wrapping method

Directions:

• Preheat the oven 375°
• Sprinkle Cavender's seasoning on the meat
• Place the backstrap in a tub or Ziploc bag and marinate it in balsamic vinaigrette for 30 minutes to one hour. My personal trick is to poke small holes in the meat with a toothpick so the marinade can really get in.
• While the meat is marinating, in a medium-sized bowl mix together diced peppers, onions & cream cheese, then mix in the garlic powder and rosemary. Place in the fridge.
• Cook the bacon about half way in a iron skillet and flatten.
• Pull the backstrap out of tub/Ziploc bag and butterfly cut it so it opens up like a book. Stuff it with the cream cheese filling.
• Fold/close the backstrap shut and carefully place it on the half cooked bacon in the skillet.
• Wrap the bacon around the backstrap. Pro-Tip: Use toothpicks to hold everything together as it cooks.
• Place the skillet with the backstrap in the oven and cook 30 to 40 minutes.
• Pull that bad boy out, cut across in small slices and serve!